Eavesdropping in downtown Houston

Overheard: Panel of experts sums up the Houston innovation ecosystem's real estate needs

Houston's innovation ecosystem development is highly interconnected to the city's real estate industry. Shobeir Ansari/Getty Images

As the city and multiple entities strive to develop an innovation hub and ecosystem, real estate plays a huge role. Developing the physical space is one of the first steps to attracting companies, talent, and money to the Bayou City.

At Bisnow's annual Houston State of the Market event, five panelists heavily involved in the process of developing Houston's innovation ecosystem weighed in on the real estate needs of innovation development in Houston. Check out these powerful quotes said during the panel.

“What we build in Houston has to be uniquely Houston. ... At the end of the day, for this innovation district and Houston’s innovation ecosystem to be successful, it has to build off of the economic strength that Houston already has."

— Ceci Arreola, investment manager of real estate at the Rice Management Company. Arreola describes a collaborative effort to make Houston somewhere attractive for tech and startup talent.

“Think of it as a neighborhood of knowledge. That’s what we’re trying to create, and that’s connecting intellectual assets, institutional assets, place assets — meaning the physical space in which people connect and relate.”

— Jonathan Brinsden, CEO of Midway Cos., describes the innovation district, which will stretch from midtown to downtown.

"The flexibility in hospitality — that sort of different version of work and play — is critically important to the entrepreneurs. They need the ability to be transient. … They want the furnished apartment, but they don’t want to live in a hotel. They want a bike lane, because they aren’t going to have a car."

— Gabriella Rowe, CEO of Station Houston, says stressing the importance of a innovation center having restaurants and retail surrounding coworking spaces. "They want to continue the conversation they're having but with a beer in their hand."

“These companies take a lot from our designs and our way of nurturing them, but they want to give back and stay within the innovation campus. I think we need to be mindful of that. There’s a lot of cross pollination that happens when companies at different levels of each stage stay together.”

— Juliana Garaizar, director of the TMC Venture Fund, stresses the importance of designing real estate that can keep companies and startups of different sizes and stages together.

“When I lived in New York City, grocery shopping was the single biggest headache I had to deal with every week. One of the things I love about Houston is that this is no longer a problem for me.”

— Chris Turney, head of real estate for Sonder, says about ensuring development of city spaces keeps in mind day-to-day conveniences that make Houston more comfortable than other major cities.

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This new restaurant technology allows for eateries to upgrade to mobile ordering for no cost. Photo courtesy of Cloche

A new Houston company has designed a platform that enables mobile ordering at no cost to restaurants.

Cloche, a mobile software platform named after the bell-shape dish cover that's known to come with room service orders, has launched in Houston and is currently looking for restaurants interested in utilizing their technology to upgrade their eatery with mobile ordering at no cost to the restaurant.

Alfredo Arvide, co-founder and managing director, tells InnovationMap that the idea for the platform came after the pandemic forced restaurateurs to quickly pivot to touch-free menus. Now that the consumer has adapted to scanning QR codes to view menus, the next step is to optimize ordering — something that will also help with the labor shortages that restaurants are now facing.

"Now is the time transform this industry by creating a better meal experience for the consumers, an easier job for the restaurant staff and a more efficient, more profitable business for restaurant owners," Arvide says.

Existing technology costs restaurants thousands, but Cloche takes its cut on the consumer side. Customers pay a small percentage of their total for a platform fee — something that costs significantly less than the tip they'd leave if they had a waiter serve their table.

"We want to put consumers in control of their meal experience by connecting consumer’s phones directly with the kitchens," Arvide says, noting that the platform allows for users to request refills, condiments, and more. "We also want to uphold the restaurants’ staff wellbeing. Our intention is not to have technology replace the human aspect of the restaurant experience but take it to the next level."

One Houston restaurant — Cascabel Mexican Vegan in Spring Branch — has already deployed the technology. The company is actively seeking new eateries to onboard the platform. Arvide says any restaurant can benefit from Cloche, but right now he things cafes and casual dining spots are primed for the platform.

"While the Cloche experience will come more natural for fast food, counter service, ghost kitchens and overall, less personal meal experiences, we are working hard on adapting our service to support everything, from food-trucks to more sophisticated upscale restaurants where we would expect – and encourage – the wait staff to shift their focus from taking food orders manually to delighting customers," Arvide says.

The software for the platform has been designed by Blue People, a Houston-based custom software development shop. The organization works with companies of all sizes looking to develop their own platform, including startups looking to build their MVPs and mobile apps. In addition to his role at Cloche, Arvide serves as chief innovation officer for Blue People.

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